Categories: Appetizers, Dip, Halloween

Ingredients

• 9 flour tortillas (7 inches)
• 2-1/4 teaspoons taco seasoning
• 4 bacon strips, diced
• 1/4 cup each chopped onion, sweet red and green pepper
• 2 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained, divided
• 2/3 cup picante sauce
• 2 tablespoons lime juice
• 2 teaspoons minced chipotle pepper in adobo sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons minced fresh cilantro

Directions

1. Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with taco seasoning. Bake at 350° for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute onion and peppers until tender. Add garlic; saute 1 minute longer.
3. Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt and remaining beans; heat through. Stir in bacon and cilantro. Serve with ghost chips. Yield: 3 cups dip and 3 dozen chips.

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